Chocolate Zucchini Bread Cake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 176.4
- Total Fat: 8.0 g
- Cholesterol: 39.8 mg
- Sodium: 193.0 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.7 g
- Protein: 3.0 g
View full nutritional breakdown of Chocolate Zucchini Bread Cake calories by ingredient
Introduction
My favorite healthy dessert My favorite healthy dessertNumber of Servings: 10
Ingredients
-
2 cup, shredded Zucchini Squash
1.25 (1-1/4) cup Whole Wheat Flour
1/4 cup Ghiradelli Dark Chocolate Powder
1 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon, ground
6 tablespoons unsalted Butter, melted
1/2 cup Granulated Sugar
1 Egg- large, fresh
1/4 tsp Pure Almond Extract
Tips
A standard bread loaf shape 9x5 inch non stick pan works best. Butter or grease it first.
Directions
1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf baking pan with hard butter.
2. Grate or Shred one large zucchini squash into a bowl to make 2 cups packed.
3. In a separate medium bowl, mix the flour, chocolate powder, baking soda and salt. Mix well.
4. In a large bowl, mix the melted butter with the sugar, then mix in the egg and the almond extract. Mix the grated zucchini in. Then mix in the flour and blend it well.
5. Spatula the chocolate zucchini mixture into the bread pan and bake for 50 minutes and test a wood toothpick so that it comes out clean when inserted. If still moist bake for another 5 to 10 minutes.
6. Cool the chocolate zucchini bread in its pan for 5 minutes, then invert into your hand and place face up on a cooling rack.
Serve plain, or with strawberries and or whip cream, or ice cream. IT’S SO YUMMY
Serving Size: 10 big slices
2. Grate or Shred one large zucchini squash into a bowl to make 2 cups packed.
3. In a separate medium bowl, mix the flour, chocolate powder, baking soda and salt. Mix well.
4. In a large bowl, mix the melted butter with the sugar, then mix in the egg and the almond extract. Mix the grated zucchini in. Then mix in the flour and blend it well.
5. Spatula the chocolate zucchini mixture into the bread pan and bake for 50 minutes and test a wood toothpick so that it comes out clean when inserted. If still moist bake for another 5 to 10 minutes.
6. Cool the chocolate zucchini bread in its pan for 5 minutes, then invert into your hand and place face up on a cooling rack.
Serve plain, or with strawberries and or whip cream, or ice cream. IT’S SO YUMMY
Serving Size: 10 big slices
